Electronic Theses and Dissertation

Daging kerbau dikenal memiliki kandungan lemak rendah dan nilai gizi tinggi, seperti protein, zat besi, dan vitamin B12, menjadikannya bahan pangan yang potensial untuk dikembangkan. Namun, sifat daging kerbau yang cepat rusak dan tekstur yang cenderung keras memerlukan pengolahan lebih lanjut agar memiliki daya simpan dan daya terima yang lebih baik. Salah satu bentuk pengolahan tersebut adalah menjadi kornet, yaitu produk daging olahan yang memiliki umur simpan panjang dan rasa yang khas. Untuk meningkatkan nilai fungsional dan memperpanjang masa simpan, digunakan bahan tambahan alami seperti bubuk jahe merah yang kaya senyawa antioksidan.
Penelitian dilakukan pada bulan Mei 2025 hingga sampai Juni 2025 yang dilaksanakan di Laboratorium Ilmu dan Teknologi Pengolahan Daging Program Studi Peternakan Fakultas Pertanian Universitas Syiah Kuala, Darussalam, Banda Aceh dan
Laboratorium Analisis Pangan dan Hasil Pertanian Program Studi Hasil Pertanian, Fakultas Pertanian, Universitas Syiah Kuala, Darussalam, Banda Aceh. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 4 perlakuan dan 4 ulangan, sehingga diperoleh 16 unit percobaan. Adapun perlakuan yang dilakukan yaitu P0 (kontrol/tanpa penambahan bubuk jahe merah), P1 (penambahan 1,5% bubuk jahe merah terhadap berat daging kerbau), P2 (penambahan 3% bubuk jahe merah terhadap berat daging kerbau), P3 (penambahan 4,5% bubuk jahe merah terhadap berat daging kerbau). Parameter yang diamati dalam penelitian ini adalah aktivitas antioksdan, pH dan kadar air. Data penelitian yang diperoleh selanjutnya dianalisis menggunakan sidik ragam/analysis of variance (ANOVA) dan apabila hasil analisis menunjukkan perbedaan antar perlakuan, maka analisis dilanjutkan dengan uji jarak berganda Duncan.
Berdasarkan hasil penelitian menunjukkan bahwa perlakuan penambahan bubuk jahe merah berpengaruh sangat nyata (P

Buffalo meat is known for its low fat content and high nutritional value, including protein, iron, and vitamin B12, making it a potential food ingredient for development. However, buffalo meat's perishable nature and tough texture require further processing to improve shelf life and acceptability. One such processing method is corned beef, a processed meat product with a long shelf life and distinctive flavor. To increase its functional value and extend shelf life, natural additives such as red ginger powder, which is rich in antioxidants, are used. The research was conducted from May to June 2025 at the Meat Processing Science and Technology Laboratory of the Animal Husbandry Study Program, Faculty of Agriculture, Syiah Kuala University, Darussalam, Banda Aceh, and the Food and Agricultural Product Analysis Laboratory of the Agricultural Product Study Program, Faculty of Agriculture, Syiah Kuala University, Darussalam, Banda Aceh. This study used a Completely Randomized Design (CRD) consisting of four treatments and four replications, resulting in 16 experimental units. The treatments were P0 (control/without the addition of red ginger powder), P1 (addition of 1.5% red ginger powder to the weight of buffalo meat), P2 (addition of 3% red ginger powder to the weight of buffalo meat), and P3 (addition of 4.5% red ginger powder to the weight of buffalo meat). The parameters observed in this study were antioxidant activity, pH, and water content. The research data obtained were then analyzed using analysis of variance (ANOVA). If the results showed differences between treatments, the analysis was continued with Duncan's multiple range test. The research results showed that the addition of red ginger powder had a highly significant effect (P